Summer Israeli Couscous Salad

Why you’ll love this recipe:

A summer salad staple, this Israeli couscous salad is refreshingly light, bright, and oh-so-satisfying! It features a rich medley of textures, ranging from crisp veggies and creamy feta cheese to chewy pearl couscous. 

• Flavor – Za’atar seasoning infuses the salad with authentic Middle Eastern flavors, while fresh lemon juice and mint deliver a vibrant, zesty bite.    
• Quick – This couscous salad recipe is made in just 25 minutes from start to finish.
• Versatile – Serve the salad as a light lunch, starter, or easy side dish at dinner. You really can’t go wrong! 

And, no worries if you’re new to cooking this tiny, bead-like grain. I’ve written an entire guide to cooking pearl couscous, packed full of tips and tricks to guarantee success.

Key Ingredient Notes:

• Israeli couscous – Also known as pearl couscous, Israeli couscous is a small, ball-shaped, grain-like pasta. But, don’t confuse it with Moroccan couscous, which is much smaller, has a different texture, and requires a slightly different cooking method.
• English cucumber – When it comes to cucumbers, English cucumbers are one of the best! Their thin skin isn’t as bitter or waxy as a standard cucumber, and their small seeds are practically undetectable! If you can’t find English cucumbers, mini Persian cucumbers are a good substitute. 
• Cherry tomatoes – These are great for salads, because they maintain their shape, even when cut open. If you can’t locate cherry tomatoes, grape tomatoes are a good option, too.   
• Sweet peppers – Mini sweet peppers are mild-tasting, slightly sweet, and have absolutely no heat. They’re often sold in a bag in a variety of colors. They add a nice crunch to the Israeli couscous salad.  
• Lemon juice – Freshly squeezed lemon juice is a non-negotiable for a bright and flavorful salad. Skip the bottled stuff! 
• Fresh mint – Fresh mint, not dried mint, is another non-negotiable! It has a subtle sweetness, and its cooling effect is incredibly refreshing on a hot summer day.   
• Israeli za’atar seasoning – Za’atar is a tangy, herby, traditional Middle Eastern spice blend. The herbal blend can vary depending on your recipe or brand. I like this Israeli za’atar blend, which contains toasted sesame seeds, sumac, Turkish oregano, dill, thyme, and kosher salt.  
• Feta cheese – Adds a touch of creaminess to the couscous salad.  

How to make this couscous salad:

1. Cook the Israeli couscous

• Bring 1 ½ cups of water to a boil in a small saucepan. 
• Add the couscous and salt, and reduce the heat to a simmer. 
• Cover, and cook for about 10 minutes, stirring occasionally.
• Fluff the cooked couscous with a fork and let it cool to room temperature. 

Tip: You’ll know your couscous is cooked once the water has fully absorbed and it has a tender yet chewy (not mushy) texture. 

2. Prep the vegetables

• Slice the cucumber into bite-sized half-moons or quarters. 
• Chop the cherry tomatoes in half. 
• Cut the sweet peppers into thin strips. 

3. Make the dressing

• Measure the olive oil, lemon juice, chopped mint, and za’atar seasoning into a small mixing bowl. 
• Whisk until fully combined.

4. Prepare the Israeli couscous salad

• Combine the cooled couscous, cucumbers, tomatoes, peppers, feta cheese, and dressing in a large serving bowl. 
• Toss until well combined and the ingredients are completely coated in the dressing. 
• Serve at room temperature, and enjoy! 

Recipe Tips:

• Toast the couscous to boost the flavor. Toasting pearl couscous before adding it to the boiling water can deepen its nutty flavor and help prevent it from becoming mushy. To do so, melt 1 tablespoon of unsalted butter in a skillet over medium-high heat. Then, add the dry couscous, and toast for 3-5 minutes stirring frequently.  
• Cook the couscous in broth for even more flavor infusion. Simply replace the 1 ½ cups of water with low-sodium vegetable broth.
• Add a protein for a more filling option. If pearl couscous salad is your main dish, add a light protein, such as shrimp, chicken, or chickpeas so you stay full for hours.

Storing Tips:

Israeli couscous salad is best served fresh and at room temperature right after it’s made! However, leftovers can be stored in the fridge and eaten cold, too. The vegetables will start to break down and become soggy over time. However, storing the salad in an airtight container in the refrigerator will help to keep it fresh for 2-3 days.   

FAQs:

More Summer Salad Recipes:

• Strawberry Spinach Salad with Grilled Chicken
• Creamy Cucumber Salad
• Caprese Pasta Salad
• Cucumber Radish Salad